Recipe courtesy of Marcus Samuelsson

Spicy Ketchup

Name: Spicy Ketchup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 1/3 cups
Ingredients: 2 red bell peppers; 2 poblano peppers; 2 tablespoons olive oil; 1 cup ketchup; 1/4 cup Dijon mustard; 2 teaspoons horseradish; 2 teaspoons smoked paprika; 1 teaspoon chili powder; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon garlic powder; 8 drops hot sauce, such as Tabasco

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 1/3 cups

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Ingredients

2 red bell peppers

2 poblano peppers

2 tablespoons olive oil

1 cup ketchup

1/4 cup Dijon mustard

2 teaspoons horseradish

2 teaspoons smoked paprika

1 teaspoon chili powder

1/8 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

8 drops hot sauce, such as Tabasco

Directions

Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
Puree the peppers and ketchup in a blender until smooth.
Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
Keep in an airtight container in the refrigerator for up to 2 weeks.